Nomad | Burundi Gahahe / F.BU.GAH

Nomad from Barcelona, Spain.

Since NOMAD Coffee was a traveling Cart in the London markets in 2011 and until today, the values and goals that define us remain the same: closeness and respect for the producer and careful care in the process.

Later, in 2014, we established ourselves in Barcelona and opened the first of our stores, with the idea of contributing to promote the taste for specialty coffee in the city. Shortly after, we also inaugurated the open roastery, and continuing with the idea of bringing coffee closer to the consumer, we began to distribute it and create a network of coffee shops with which to collaborate and grow the project nationally and internationally.

Coffee roasting is what characterizes us, that is why we want to be present throughout the entire production process. We travel to the origin in search of the best beans and we work side by side with importers and producers. We roast the coffee at home with our own quality standards with which we seek to enhance each of its qualities.

Tasting Notes

This coffee stands out for its vibrant profile with floral notes, Tangerine and roasted pineapple. In the mouth, it offers a perfect balance between sweetness and juicy acidity, complemented by subtle nuances that make it ideal for filter. Its fruity and fresh character makes it an exceptional choice for any occasion.

Gahahe Washing Station

The Washed Gahahe station, located in the Kayanza region, is a reference in Burundi and a flagship at NOMAD COFFEE, this being the 8th consecutive year that we have purchased coffee from this station. Located at an altitude of 1,805 meters above sea level, it is equipped with 10 fermentation tanks, 4 cherry selection tables and 180 drying beds, with the capacity to process up to 750 tons of cherries annually.

Gahahe is an example of sustainability and community support in Burundi. It is part of projects such as Farmer Hub, which strengthen local cooperatives and improve yields, also promoting livestock breeding to diversify farmers' incomes. In addition, farmers have access to organic fertilizers made from composted coffee pulp, encouraging responsible agricultural practices.

A key challenge in the region is the aging of coffee trees, many of which are over 50 years old. To combat this problem, Bugestal, in collaboration with the Institut des Sciences Agronomiques du Burundi (ISABU), offers low-cost seeds and seedlings to encourage plantation renewal.

Process

Coffee quality begins with the selective harvesting of ripe cherries. These undergo a flotation process to separate the lower quality cherries, followed by a manual inspection. They are then pulped within 6 hours of delivery.

The coffee is dry fermented for up to 12 hours and then soaked in clean mountain water for 12 to 24 hours. Finally, the parchment is dried on raised beds for 2 to 3 weeks, stirring regularly to ensure uniform drying and to remove any defective beans.